Chicken with Apples & Radicchio
Submitted by pburke
Braised chicken legs simmered in apple cider with shallots, bitter radicchio, and thick rounds of tart apple. A rustic one-skillet fall dinner ready in 45 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minWhen the leaves start turning and the cider mills fire up, this is the kind of dinner that just makes sense.
Skinless chicken legs get browned until golden, then braise in apple cider with chopped shallots and shredded radicchio. The radicchio mellows from bitter to sweet as it cooks, blending beautifully with the cider’s natural sweetness.
Thick rounds of unpeeled tart apple laid right on top steam until just soft, soaking up all those pan juices.
A quick cornstarch slurry thickens everything into a glossy, cider-rich sauce that coats every piece.
Kitchen Tips
- Use firm tart apples like Granny Smith so they hold their shape and don’t turn to mush during braising.
- Shred the radicchio fine so it wilts evenly into the sauce rather than staying in tough ribbons.
- If the pan starts looking dry before the chicken is done, splash in more cider a quarter cup at a time.
Variations
- Swap chicken thighs for legs if that’s what you have on hand. Bone-in adds more flavor to the braise.
- Stir in a tablespoon of whole grain mustard at the end for a sharp, earthy bite.
- Add a handful of toasted walnuts for crunch when plating.
Ingredients
Directions
Heat oil in skillet or electric fry pan.
Brown chicken pieces over medium high heat.
Pour off any excess fat, leaving only 2 tbsp.
Add shallots and radicchio about 20 minutes. You should still have about ½ cup of pan juices but if the skillet becomes too dry, add more cider.
Cut the unpeeled apples crosswise into 4 thick rounds each and lay them over the chicken.
Cover and simmer for 3 to 5 minutes, just until the apples are soft in the pan.
Mix cornstarch with remaining 1 cup of cider until there are no lumps. Pour over chicken.
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